I think you get where this is going. I’m tired of not being able to enjoy Caesar salad because the dressing isn’t dairy-free. So I decided to make my own!

The best part is, it only takes 5 minutes. No cashew soaking, grinding, or blending involved. You can do this – and you totally should.

The base for this simple, 6-ingredient, 5-minute dressing is hummus. It creates a creamy, savory base that’s easy to come by since there’s almost always hummus in the fridge. Or at least in my fridge.

Next comes copious amounts of minced garlic, capers for that salty ocean taste, lemon juice + zest for brightness, and a little spicy mustard for zing. Add salt and pepper to taste and you’re good to go.

This dressing would be perfect on hearty salads, especially kale that’s been massaged with a little lemon and olive oil. Throw on some vegan parmesan cheese and it’ll taste just like the real thing – promise.

If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram. We’d love to see. Cheers, friends!

Add a little hot water to thin until pourable and whisk until creamy and smooth (see photo). Taste and adjust flavor as needed, adding more salt and pepper, lemon juice, or minced garlic if desired! Maple syrup will help offset how salty and briney this dressing is, if you find you need it (I did not).

Use immediately, or store in the refrigerator up to 5-7 days.

This dressing is delicious on kale, romaine, and arugula. It would also be great on roasted vegetables, especially Brussels sprouts and potatoes. Top with a little vegan parmesan cheese for the ultimate Caesar salad experience.

We had a BBQ for 12 people last week, and no lettuce left in the garden. I had this dressing at my bff’s house & loved it, so I gave it a whirl! And, as I have COPIOUS AMOUNTS OF KALE, & crossed my fingers. Not a single leaf left in the LARGE salad bowl, and people asking for more…. this is now a staple in our house!

This is my go to for dressing so easy to make I always add olive oil pouring slowly while whisking– also watch the lemon & caper juice they can get over powering add some then taste– add more if desired– I do romaine or kale thinly sliced, red onion, tomatoes, vegan parmesan cheese & an everything flat bread crackers– so good!!

This recipe is absolutely delicious – the only change may be to hold back on the salt until the end. With the brine from the capers and the already salted store bought hummus I didn’t need any additional.
Added course ground black pepper too and left out the maple syrup. Thank you for creating such a great recipe!

this was absolute perfection! I added a tsp of fabanese instead of the oil and added some smoked chili flakes. But omg this tastes just like the real thing! And I used my immersion blender to make it nice and smooth

Just want to say this was a delicious dressing. I am a skeptic and I loved it. My husband is a type 2 diabetic and was injecting insulin 5 times a day along with oral medication and decided to go vegan and in one month with no animal products is donw to one oral medication in one moth. We were astounded. I am transisition and this new way of eating is somewhat harder for me. I am trying to find healthy alternatives. We had a cesar salad with this delicious dressing and watermelon and cantalope for dinner last night and we both felt fully satisified the dressing made all the difference. I am going to try the Parmasan Cheese next as well as the cheese made from cashews. Thank you so musch for sharing.

What a clever recipe. I’ve made Caesar dressing with soaked cashews before but it was always such a production. This was a great quick fix for the Caesar craving. I added about a tablespoon of vegan mayo to make it even creamier and I enjoyed it. This will be in my rotation.

Thanks so much for the lovely review, Grayson. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

I’ve made this dressing twice now in the past two days. It’s perfect. I’m not vegan, but I prefer vegan Caesar dressing and this recipe is perfect for when I have a craving at home. I love how quickly it comes together and I never would have thought to replace the usual soaked nuts with hummus! So smart. Thanks for the recipe, I love it!

I liked this recipe! It was good. I would only add 1 teaspoon maple syrup next time and swap the oil for aquafaba. I added an extra 1/4 cup aquafaba to thin it out slightly and ut made it really smooth and creamy.

This is my go “Go to” and ABSOLUTE favourite vegan dressing. I am Vegan however my husband is not and he absolutely RAVES over it as well. ( and asks me to whip it up all the time) it can be used for anything you want sauce for actually.
I follow the recipe as written and it’s perfect ( although I do it by eye now) MAKE IT NOW and PIN IT- you likely have all the ingredients too. 👍👍💯

What I love about vegan cooking is taking an indulgent, delicious thing like caesar dressing and turning it into something healthy and delicious. I loved loved loved this dressing and the DYI hummus (tahini is the key!). I added 2 tbsp of warm water to thin it just a little bit and served it on grilled romaine. The capers are genius–was always a little squeamish about anchovies. I’m not vegan but try to eat plant based meals during the week to stay healthy and to conserve. This will be a staple in my fridge for summer.

Perfect timing for this, Love! Was just saying to the hub, feeling like salads..but i only know vinagerette, or same sweet ones for strawberry, or sweet kale salad. Thank you for creamy salad dressing!!! Yay!
All the recipes, that I have made, by you have been true to the exact direction. Seriously! I love how i dont have to finnagle the recipe…you have already done that and each one has come out wonderfully. I’m so very thankful for your recipes…no matter what genre they’re based. Much love and hugs to you, Sister!
Thank you,
Desiree’

Wow this was amazing and soooo easy. The only modifications I made is that I used roasted garlic hummus and did not add any additional garlic. I also blended everything in the blender and added the capers afterwards so it was super creamy. I think the capers are vital to this. Yum yum yum! Just make it!

This recipe is genius! I use Dana’s Microwave Hummus recipe as a base and usually just add 1 more clove of garlic and it’s perfect! I almost always have both the hummus and this dressing on hand and I pretty much live off of hummus and veggies and kale Caesar salads!

Thank you so much for this recipe! I didn’t have all of the ingredients on hand, so I made a few substitutions, and I still think it turned out to be really tasty! I used the Cedar’s zesty lemon hummus instead of plain (loved the extra lemony taste), apple cider vinegar in place of the capers (2 tsp) – I just added a bit of extra salt, and dijon mustard because I didn’t have any spicy (just added a pinch of cayenne). I will need to snag some capers and spicy mustard asap, because I will definitely be keeping this recipe in my rotation.

Really good, I like that this isn’t made of a bunch of veganaise/processed ingredients. I subbed the hummus + olive oil with 1/3 cup of chickpeas + 3 tbsp tahini. I added chickpeas (the rest of the can) that I had roasted with garlic powder, lemon juice, and S&P, until chewy and sprinkled a generous dose of nutritional yeast over the tossed salad. Used kale that I massaged with avocado oil.

I am obsessed with the recipe! I make it all the time (my toddler even likes it) for family and friends. I am burning through caper brine, is there a sub for that? Or can I make some more when I have drained a jar of brine that still has capers in it?

Thank you for the recipe! So good! I thought it was better with the sweetener. I added agave instead and also put olive oil. I used follow your heart parm and crunchy chickpeas with sea salt for crunch :)

OMG best salad dressing ever! Even my picky husband liked it. I could not believe how much it tasted like the real thing. We are new to plant based cooking. So glad I found your site. Thank you for all your hard work.

I found this recipe through a Prevention article about dairy-free salad dressing and oh my, is it a game changer. I made it last night and it has renewed my passion for salads. I thought they were alright before but now I want to eat them for every meal. I omitted the capers (didn’t have any, plus they kind of creep me out) but no bother, it was still perfection. Thank you for this magical dressing! I will surely take a look at your other recipes.

I love it! I replaced hummus by vegan mayonnaise, because in most recipes it’s what they use. Even though it was a bit too liquid, the taste was awesome! I used it on my salad with carrots, avocados and croutons. Wonderful!

I want to create a site where it’s a one stop shop for stories and articles on a particular subject….as long as I give credit to the author or source will I be ok, I will not steal original content, but rather gather it…is this legal?.

This dressing is absolutely AMAZING! Everyone LOVED it!!!
I made it this week and today again.
Question, If I want to make big batch, let’s say 1 cup of hummus, how much garlic should I use? 16 cloves sounds too much.
Tnx

Beautiful solution to the Caesar salad dilemma. I used the Sabra garlic humus trying to cut corners and I do think it might be too much. I love garlic a lot, but with this, a little goes a long way. Also, if you think you used too much lemon, you probably need more.

First of all Dana I am a huge fan I come to your site first when I want to make pretty much anything!!
I have tried lots of vegan Caesar dressing recipes and not one has ever come close to how good this is I am so excited I am making croutons today as well and will check and see if you have a recipe for those. This will be a new staple in my culinary arsenal!

Thank you for this recipe it looks amazing and can’t wait to try it!!! Just a little question could I make a spicy mustard?? I live in India and the choices here are like, nada :/ so don’t think I’ll be able find this here.

This is amazing!!! Thank you so much! Since going vegan I have missed Cesar salad and the daiya dressing is just not quite right. This dressing is so delicious and seriously hit the spot.. seriously tastes very close to cesar dressing! Can’t wait to make this for my non vegan family and friends!

I just went vegan about 3 weeks ago and last night I was craving a kale caesar salad. THIS DRESSING IS AMAZING. I love how the texture of the hummus makes it seem like there’s cheese in there somewhere. I feel like I could feed this to my family who are so skeptical about plant-based things, and they’d never know the difference! Thank you for making it easy to be vegan!

I was super excited to see a simple vegan Caesar dressing recipe and this one did not disappoint! I made it to go with dinner last night and it was delicious! Used 1tbsp olive oil and 1tsp of maple syrup on the optional ingredients, mixed everything and tossed it with a head of chopped romaine and croutons. The teenagers were bummed there were no leftovers!

A classic caesar salad with rich & creamy dressing used to be one of my absolute faves. After a year vegan, I’ve searched far and wide for a creamy caesar dressing that can stand up to its non-vegan counterpart. Every recipe I tried left me slightly disappointed.

Not this one, though! I gotta say, this dressing is an absolute flavor bomb. You really struck it out of the park, (again)!

I added just a bit of tahini and nutritional yeast for richness and savoriness. 11/10, for sure. I foresee many, many more caesar salads in my near future (THANK YOU)!

I made this recipe last night and took it to a vegan dinner party. I was a little nervous being the newest vegan of the group, and the fact that the host was the dear woman who taught me how to be a whole-food, healthy vegan – I guess deep-down I wanted her to be proud of her new student. THE RECIPE WAS A HIT!!!!! Everyone wants it and I’ll be sending them all the link today! This recipe SO satisfied my craving for a really good Caesar that I’ve had ever since becoming vegan. THANK YOU!! My teacher even asked what made the recipe have that special “tang” that she couldn’t identify. Capers! She was pleasantly surprised! I’ll be back for more recipes, for sure!! Congratulations!!

I made this tonight and absolutely loved it! I used the type of hummus I had at home – roasted pine nut; 2T of lemon juice; added 1T of olive oil; probably less of the caper brine than called for as I didn’t have enough on hand; and found no need to add any maple syrup. I plan to make it the same way next time – just because it was so perfect but taste and adjust to your liking. I found mine! Thank you!

Loved it! I think my garlic cloves were on the large side, it was quite garlicky. Thankfully we love garlic! I made a second batch using spinach artichoke hummus. Turned out great! I added the olive oil, hot water to thin and a tbsp of maple syrup. I’m considering adding tahini next time, just to see what that would do. Thanks so much @minimalistbaker! Keep up the fantastic recipes!

So I made this – just grabbed it quickly because I needed a dressing and I had all the ingredients for this one ( my own superb hummus for one ). I don’t know what Caesar dressing even is. It was okay. But then, as it rested, it got better. Best of all we put it on our corn on the cob. We recently went whole food plant based with out way of eating. I lamented never making mexican corn – with the cheese and lime on the outside of the corn on the cob. Well, this dressing was fantastic. Just as good if not better. Kudos to the Minamalist Baker!

This is amazing! I added gluten free Worcestershire and tabasco, some vegan mayo, a teaspoon of red wine vinegar and a couple of T of good olive oil…so good! Never thought of using hummus for the base. You have thrilled a young Caesar salad fan who has just been diagnosed with gluten, egg, mustard and dairy sensitivities…Awesome!!

Delicious. My son’s girlfriend is vegan so I thought this looked easy enough to try. I roasted new potatoes in their skins, drizzled this and served it with a salad for lunch. I kept bobbing more dressing! Next time I’m going to try a tiny bit less lemon and buy capers. Easy and tasty. ?

I’m having a “Ceasar” cook off with my daughter in our cafe tomorrow.. she’s doing traditional, I’m doing vegan… (For almost every meat based option, we have a vegan choice… Early days, but so far, very popular with our vegan/vegetarian community & non dietary customers!)

I just made this today because dressings are kind of expensive when you eat salad everyday! I made my own super smoothy-super tahini-y hummus yesterday so I used this instead and I really liked the result. I think the capers helped to make a more complex flavor. I love that the Minimalist Baker recipes always have ingredients that we have on hand and are simple to make. I’m a nutrition major and am constantly suggesting people look into this blog for easy recipes! <3

I made this last night. It was delicious and my husband and I both love it. i didn’t have capers or spicy brown mustard so i used green olives and dijon. Looking forward to the original version as well.

Made as prescribed and even made the DIY hummus (On stove top and not microwave). It was delish!!! Having egg and dairy allergies this was a Godsend! I make a similar hummus but add a roasted red pepper that I broil in the oven first then wrap in tin foil to steam! Thank you so much for this recipe. If I don’t stop eating it off the spoon I won’t have any left for my salad ?

Made as prescribed and even made the DIY hummus (On stove top and not microwave). It was delish!!! Having egg and dairy allergies this was a Godsend! I make a similar hummus but add a roasted red pepper that I broil in the oven first then wrap in tin foil to steam! Thank you so much for this recipe. If I don’t stop eating it off the spoon I won’t have any left for my salad ?

Very tasty and super quick/easy to throw together! I made the hummus base using your microwave recipe (another fantastic recipe) and enjoyed it in your buffalo Chickpea Wraps and on a bed of romaine! I am still in love with your Cesar dressing from your cookbook but this one is great for when you’re on a time crunch. Thanks!

WOAH just made this – mouth is full while I type. This is so unbelievably delicious and new years resolution friendly ;) Instead of store bought hummus, I started with a can of chickpeas in my food processor and threw in some extra lemon, olive oil and tahini – the result is like indulgent restaurant caesar dressing. AND the slightly coarser chickpea texture actually resembles the fresh grated parm in non-vegan versions.

Fabulous! Caesar is one of those things vegans have to be creative to enjoy. The capers make this and its maybe even better than regular caesar. It is easy to add too much garlic so be careful not to. Not as creamy, more textured than regular caesar, but you could probably make more of it to fit in a processor and usen silken tofu or something to make it more creamy if you prefer. Delicious on kale! I have tried olive vegan caesar and others and this one takes the cake.

This dressing is awesome. I always keep hummus and capers, so its easy and quick. I put it in a Mason jar and chop up garlic into a few pieces and toss everything in and hit it with a stick blender. Makes it fast and easy and creamy for the super busy. This dressing has been a staple in my fridge since I found this recepie. I was struggling with veganism and salad life (ceasar just has that richness oil and vinegar doesnt) . But this was what ebabled me to no longer have ceasar envy and it’s so good, it’s homemade ceasar and I dont even bother telling people its vegan because they just love it. Hopefully I find a ranch this good and I am set!!! ?

I’m not even vegan but this will be my go-to homemade dressing from now on! It’s so simple and so rich in flavor! I love the brightness added by the lemon zest and ain’t nothing wrong with raw garlic. Love it!

Just made this and it is delicious!!! Great idea using hummus as the base! I made ceasar salad with marinated grilled tempeh and gluten free croutons, topped of with your cashew vegan Parmesan….omg….yummy!!!!

I just made a big batch of this and still jist think it tasted like hummus
No matter how much I added of what I thought it needed more of from the ingredient lisf ….maybe tomorrow after the flavors blend it will seem more “Caesar’ish”
-hope so!!! Was pre-making it anyhow to try and make a dish that will actually “wow” my anti-vegan family for my Mom’s birthday party

One of the things that was hardest for me to give up to have a healthy vegan diet was caesar salad because it is one of my favorite foods. Then I found your recipe. I LOVE it and have made it a bajillion times. Thank you soooo much.

Just thinking of making this with what I have on hand, I know it wouldn’t be the same but maybe close-ish? what do you think about using straight tahini vs hummus? and if I have salted capers (without brine), how about making up that difference with lemon juice? Thoughts?

I have recently gone from full out carnivore to vegan after reading the China Study. I think I will be fine without meat and most dairy, but Caesar Salad was one of my favorite foods in the world. I looked at your recipe and thought I would try it. OMG, even having to use lime and regular mustard because I cannot get them in the country I am living in now, it is delicious. It is not quite as good as the real thing made by my chef husband but it is better than most restaurants. Thank you, thank you, thank you. Gave it 5 stars only because I couldn’t give it 1000! Looking forward to trying some of your other recipes.

So good! Put this on a salad of romaine, tomatoes, avocados, and baked tofu croutons and it tasted like a classic Cesar salad. The dressing is thick so everything was coated and flavorful. Thanks for the recipe!

Even though I didn’t have a lemon on hand, this recipe was still da-bomb! It went perfectly on my vegan caesar salad, I just added a little extra caper juice to compensate for my lack of lemons :)
Thanks for the great recipe!

Is 3 TBSP the correct measurement for the garlic? Our jar of minced garlic says that 1/2 tsp = 1 clove, and this recipe calls fro 4-5 cloves, so wouldn’t that be more like 2-3 tsp? Just checking because 3 Tbsp seemed like a lot :) I put in 1 TBSP and it was great :)

I was skeptical of a vegan dressing truly tasting like a caesar dressing, but your recipes never disappoint!! Every single one I’ve tried has been delicious and this one is no exception. It was SO much easier than other vegan caesar dressings I looked at and it was so tasty! Thanks Dana!

Thank you for this recipe, which was amazing (better than the real thing with egg/anchovies). I have one comment: 3 Tbs minced garlic seems like an overkill. I am a great garlic lover, and usually multiply garlic quantities by 2 in any given recipe. In this one, however, I will used “only” 1 Tbs, and next time I’ll try 2 tsp.)

This looks so yummy, and so easy to make! I’ve been trying to eat healthier, even though I’m always so busy. It’s nice that there are only six ingredients. There’s still lots of flavor in there, which is always good for a salad dressings!

Holy mother of everything, this dressing was absolutely delicious. I listened to another reviewer and made a double batch and I am happily eating it for lunch today. Thank you for another amazing recipe-everything I make on your blog comes out fabulous! Asked for your cookbook for Christmas :)

This dressing was amazing!! it is the best I have ever made and the flavor and texture were on point, it could easily fool any carnivore that this isn’t a traditional Caesar dressing. I can not say enough good things about this. The second time I made this, I used garlic hummus ( it was what I had on hand) didn’t add the extra garlic and blended it. WOW!

It’s so good! I didn’t have any capers, but because you mentioned that capers would give it that oceanic flavor, I decided to add roasted seaweed instead and it worked! It didn’t taste like sushi at all, but Caesar. Thank you so much!

I can’t even begin to describe how AMAZING this was. I paired it with homemade croutons and your Parmesan “cheese” and it was out of this world!!! Every recipe I’ve tried from your site has been phenomenal.

Minimalist baker saves the day AGAIN! I just had to have some Caesar salad tonight with my dinner, so I tried this recipe. Can you say winner!!!? It is delicious with some romaine lettuce. One suggestion would be adding about 1-1.5 tbsp of tahini for a little more bite to the dressing. Love it!!!

I am in love with this dressing! Just wondering if there is anything you could substitute the brine juice with. I’ve made this recipe so many times since discovering it last month — my consumption of brine juice is far outpacing my consumption of capers. I hate to keep buying new bottles when there are loads of capers left. Maybe pickle or olive brine?

Hi There, I have made so many of your recipe’s and just love your blog. You make it possible to go vegan with so many wonderful recipes!! My son can’t have citrus so can I sub with ACV or something else…

I made this today to take to a cottage for the long weekend. It is really delicious and easy.
I may try it on grilled romaine lettuce, or just other grilled veggies. I like that it tastes really rich, like regular ceasar dressing, but it is much less fat.

There’s a restaurant in my town that makes a very thin, light milky tarragon dressing for a farmer’s market salad (romaine, corn, dates, polenta croutons, almonds, cherry tomato, avocado…yum!) would love to figure out a vegan version of the dressing….have you ever made such a dressing? Love your recipes!

This is an outstanding and flavorful recipe. The only small things I changed: in the interest of completely eliminating oils from my diet, I Vitamixed some raw cashews and a little water to make it richer/creamer. Also only used one teaspoon of the brine to cut back on the sodium content. (I found some capers packed in white balsamic vinegar brine. They are very tasty.) And I definitely added the optional maple syrup. Next time, I will double or triple this recipe. Thanks!

This dressing was fantastic! I made a double batch. I LOVE capers so I knew I had to make this. I threw everything into the food processor and pulsed it together. I wanted pieces of caper through the whole dressing. I was also feeling lazy to chop up the garlic. ;) I didn’t have spicy mustard so I used coarse mustard instead. This recipe is most definitely a keeper. Thanks!!!

This dressing was so good! It tastes a lot like my mom’s famous (and very non-vegan) caesar that we have for special occasions. Really pleased to now have a dairy-free version!

I ended up doubling the recipe (except for the garlic, which I left at 4-5 cloves) and it was still garlicky enough to have me marathoning gum at my desk. (This might be best for dinner, when you’re home with access to a toothbrush ha.)

Another delicious and easy recipe from Dana!!!!
Just made it and put over Romaine Lettuce and made my own croutons from Pita Bread.
So delicious and now about to have 2nd’ s.
Look out garlic police……Lol

Oh my oh my oh my. I LOVED caesar dressing – but whenever I tried to make it it just didn’t work that well (I tried adapting a vegan mayo but the lemon made it separate and… yuck). This is SO amazing. I want to make it right now. For breakfast.

This dressing is freaking awesome – also love that you have links so basically everything can be homemade (if you wish). As someone who has been just putting olive oil, salt & pepper on their kale for nearly 2 years, I was badly in need of new way to enjoy my favorite green. A big win, I love it!

Hi Dana, Thanks for a great dressing recipe. It is my favorite dressing now. I have made it a couple of times. The last time I made it, I used Meyer lemons, and zest. It was spectacular! I added some freshly chopped parsley to it. I have even used it as a spread for a yummy cucumber sandwich. Love, love, love!

This was delicious! I love the idea that it doesn’t have tahini, bc I don’t usually have that at home! My husband says go a little lighter on the lemon zest,…I used a little extra! I also added some nutritional yeast flakes! Total yummy-ness! I did not add any evoo or maple syrup! Just a little hot water. I did put it into my Magic Bullet to blend. Oh, and I added a bit more capers, bc it was the end of the jar! Yum!!
5 stars!!!!

I made this a few days ago for a family birthday party and it was SO GOOD. It was a huge hit! I made it again for lunches this week and threw everything in the blender. I added the capers last so the dressing kept some texture. Thanks Dana!

Tried this dressing tonight! It hit the spot and so easy. Vinaigrette salads do get boring after awhile. Was very garlicky and briny but I enjoyed it, could also easily be modified with less of the brining juice/garlic to tone that down a bit.

Dana! You never cease to amaze me! I always use a cashew base for my caesar dressing but using hummus is brilliant as I also ALWAYS have it on hand. I think I’ll add a dash of vegan worcestershire and dig in! Thank you for making cruelty free eating so easy and delicious! :)

Niiiiiiice! Never would have put these ingredients together for a vegan version of caesar dressing, I was a bit concerned it would contain something funky like tofu in but YAY, it’s all ingredients I love and will happily have in my kitchen anyway!

This is awesome! I was just looking for a recipe *just like this* a couple days ago, probably at the same time you were writing this post. I didn’t find one I liked so I made a mustard vinaigrette. But I’m going to make this one today! Thank you!

Classic Caesar dressing actually is dairy-free. It gets its creaminess from emulsifying the lemon and olive oil together. Egg yolk helps the process of binding together the acid and oil. The salad itself has no dairy aside from the cheese.
That being said, I’m still going to try this hummus version. Yum!

Just what I was thinking! As long as the parmesean cheese hasn’t been added to the dressing I can eat Caesar dressing. But the raw egg does scare some away. I love this vegan alternative!! And I love hummus so, hey…any excuse. :)

But doesn’t Classic Caesar also have anchovies in it? (Where I’m from, it does.) And Worcestershire sauce? So while the Classic Caesar recipe might be dairy-free, it is not vegan. In fact, the Classic Caesar recipe has: dairy (in the cheese), egg, anchovy fillets, and Worcestershire sauce. Pretty far from vegan.

I swear you are in my head sometimes girl! I used to order a kale caesar salad from a restaurant called Steamworks back when I lived in Durango, CO. and I’ve been craving it this week. (I live in Portland now.) I don’t like store-bought dressings and have felt lazy about trying to make a caesar dressing the real way while also wanting to avoid the dairy AND satisfy my craving. You have come to my rescue!

I’ve never commented before but I should add that I have started following your blog over the last 6 months and make your recipes all the time. In fact, we liked the plantain tacos so much last time that they’re on the meal plan again for this week. Thanks for the great content!

Yup yup here, totally agree. The more garlic, the better. And it keeps your less favorite co-workers at bay. Just kidding ~ I love you all….really. You’re awesome. Dana, you just make being vegan seem to easy. Making a dressing in 5 minutes, that’s my kind of style. I’m just not the guy who’s gonna actually make anything that’s too hard. And it look super tasty. Like the idea of spicy mustard too.